Saturday, 26 October 2013

Tori Ghashi (Togari kai curry)


I found fresh Togari kai(Tori in konkani) being sold on the streets of Bangalore. Well back home I use dried togari kai(Tori in konkani) . Me and my Cousin thought of making Tori ghashi out of this fresh Togari Kai. Thogari Kai(Tori) is nothing but Pigeon Pea in English. So lets check the recipe of Tori Ghashi.


2 cups fresh Togari kai beans/ 2 cups of dried Togari kai soaked overnight,
2 cups grated coconut,
3 fried Byadgi red chillies,
A pinch of hing,
2 medium sized onions,
1 inch Ginger,
1 inch  Tamarind,
2 teaspoon cooking oil,
Salt to taste.


  • Pressure cook Togari kai (Tori/Pigeon peas) alon with salt to taste  in a pressure cooker (4 -5 whistles).
  • Heat 1 teaspoon of oil in pan , add 1 chopped onion, fry for a minute, add coconut, redchilllies, tamarind, hing and ginger. Fry for another minute. Turn off the heat and keep it aside to cool.
  • Grind the above mixture in a grinder to a very fine paste.
  • Add this to the boiled Thogari kai. Boil  it for 2 minutes.
  • For seasoning : Heat 1 teaspoon of oil in a pan , add 1 finely chopped onion and sprinkle a pinch of salt(this will hasten the frying process and make onions crispy), fry until golden brown.
  • Pour the seasoning over the Tori Ghasi.

Serve hot with rice or chapathi.

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